This tofu ricotta rivals it's dairy counterpart. Use it as a delicious addition to a vegan pizza, spread on baked potatoes, mix in with a pasta dish or add spinach and use it as a filling for lasagna.
½cupraw blanched almonds or cashews - optionalsoaked with boiling water to cover for 30 minutes, then drained
14ouncesFirm Organic Tofupressed 1 hour and drained
2Tablespoonslemon juice
2garlic clovesminced
1 ½teaspoonsdried basil or ¼ cup fresh basil
Freshly ground black pepper to taste
2tablespoonsNutritional Yeast – optional but good
10ouncesfrozen chopped spinach - optionalthawed and squeezed dry. - optional
Instructions
If using the optional nuts - put the blanched almonds in a small bowl and cover with boiling water for 30 minutes, then drain.
In the work bowl of a food processor fitted with an “S” blade add the optional soaked, drained almonds - if using them, the pressed tofu, lemon juice, garlic cloves, dried basil, black pepper and nutritional yeast. Process until creamy smooth, scraping down the sides when needed.
If using the ricotta for a lasagna filling add the optional spinach and process until well incorporated.